Description
Delicious and soft Snickerdoodle Pumpkin Cookies, perfectly spiced for fall.
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 3/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 12 tablespoons unsalted butter, room temperature
- 1 large egg yolk
- 1/2 cup Libby’s pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- In a mixing bowl, whisk together the Dry Ingredients until thoroughly combined; set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until fluffy, about 2 minutes.
- On medium-low, mix in the egg yolk, followed by the pumpkin and vanilla extract.
- On low, slowly mix in the Dry Ingredients just until combined. Give the dough a final stir by hand to scrape up any dough at the bottom of the bowl.
- Cover the dough and chill for 3 hours or freeze for 45 minutes. You may chill the dough in the fridge for up to 3 days.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon nonstick baking mats.
- Whisk together the ¼ cup granulated sugar with 1 teaspoon cinnamon in a small bowl; set aside.
- Using a 2-tablespoon cooking scoop, scoop the dough and roll it into a ball, then roll in the cinnamon sugar mixture to thoroughly coat.
- Transfer the balls to the baking mat, spacing cookies 2-inches apart (6 per baking sheet). Refrigerate any dough you are not using at the time, colder dough=thicker cookies!
- Bake at 350 degrees F just until set and the tops are starting to crack (they should look slightly underbaked; they will cook more once removed from the oven). Baking times will vary depending on how cold your dough is, plan on anywhere from 10-13 minutes.
- Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3 times. This helps initiate that spread. Return to the oven to continue baking.
Notes
- Measure flour correctly or they will not spread.
- Use Libby’s pumpkin puree, not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg